1. Ingredients: 250g Plain Flour ½ teaspoon of salt 110g butter (cold and cut into cubes) 4-6 tablespoons of cold water Equipment: Bowl Knife Teaspoon Tablespoon Rolling Pin Flour Dredger Turn on the oven (check your recipe for the temperature) Sieve the flour and salt in a large bowl and add the cubes of cold butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Using a knife, stir in just enough of the cold water to bind the dough together. Chill for 10-15 minutes Turn out onto the worktop (make sure you have floured it first) Use your hands to bind all of the pastry together Rub some flour onto the rolling pin Roll out the pastry, turning it round as you roll Roll to desired shape for your product Check your recipe for cooking times

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3. Ingredients: 225g Plain Flour ½ teaspoon of salt 80g butter (cold and cut into cubes) 80g lard (cold and cut into cubes) 4-6 tablespoons of cold water Equipment: Bowl Knife Teaspoon Tablespoon Rolling Pin Flour Dredger Turn on the oven (check your recipe for the temperature) Sieve the flour and salt in a large bowl and add half of the lard cubes. Mix with a knife Add enough water to make a soft dough Mix butter and the rest of the lard in a separate bowl Roll out the dough into a rectangle Dot one third of the butter & lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Fold the other third on top Roll out into a rectangle again Repeat two more times Chill for 10 -15 minutes Turn out onto the worktop (make sure you have floured it first) Rub some flour onto the rolling pin Roll out the pastry, turning it round as you roll Roll to desired shape for your product Check your recipe for cooking times

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